Aubergine baba ganousch, vegetarian boulettes with millet and chickpeas
The delicate knife-cut aubergine with its slightly smoky and suave notes contributes to the success of this dish, accompanied by vegetarian millet and chickpea balls will make it a complete meal in terms of protein and essential amino acids
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Ingredients
Portions:
4
200 g
aubergine
100 g
cooked chickpeas
50 g
cooked millet
30 g
red onion, finely chopped
50 g
Greek-style yoghurt
2 tbsp
tahini sauce
1 tbsp
Casa olive oil
1 clove
garlic, minced
0.5 piece
organic yellow lemon, juiced
10 g
fresh coriander, chopped
fine salt
Espelette
ground white pepper
0.5 tsp
smoked paprika
5 g
fresh mint, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C.
- Slice the aubergine in half lengthwise, score the flesh, drizzle with 1 tbsp Casa olive oil, and roast for 30 minutes until tender. Scoop out the flesh and mash it.
- In a bowl, combine the cooked chickpeas, cooked millet, 30 g red onion, minced garlic, 10 g fresh coriander, and season with fine salt, Espelette, and ground white pepper. Form into small balls.
- In a pan, heat a little Casa olive oil and fry the millet and chickpea balls until golden brown, about 5 minutes.
- Mix the mashed aubergine with 50 g Greek-style yoghurt, 2 tbsp tahini sauce, 0.5 piece lemon juice, and 0.5 tsp smoked paprika. Adjust seasoning with fine salt and ground white pepper.
- Serve the baba ganousch topped with fresh mint alongside the vegetarian millet and chickpea balls.